Nothing says summertime eating like a serving of theclassic and best, old-fashioned, creamy macaroni salad with eggs and crisp vegetables dressed in a creamy and simple but still light mayonnaise dressing for any picnic, potluck, or barbecue.
Sometimes you just don’t mess around with the classics. While some might look at this macaroni salad recipe and think it’s too simple (where’s the twist? what makes it special? shouldn’t it be harder than this? ) that’s exactly why it’s a time-proven favorite.
While I’ve always been a fan of potato salad (my mom’s potato salad recipe is THE BEST! ) it’s taken me years to come around to macaroni salad. The reason being is that every time I tried one, it was never a good one. They were either too dry, too plain, or too heavily loaded with a goopy, flavorless mayo dressing that coated the macaroni like oil on a dipstick and likely came from a pre-packaged box from the deli counter—yes! That stuff usually comes from a box!
There’s nothing worse than that acrid taste of fake mayo macaroni salad. You know. You’ve been there.
But, this old-fashioned macaroni salad is everything those others were not. First, off, it’s homemade—toss the box! It’s simple but well-seasoned. It’s dressed just right with a tangy but light mayo dressing. Smooth and satisfying with every bite, though and the pasta is neither clumpy nor starchy.
I really do love this salad but I’m going to defer to my husband on this one, who as a self-proclaimed macaroni salad connoisseur d >
How to Make the Best Creamy Macaroni Salad Recipe
Like many of my favorite classics, I found the base of this recipe in a recipe collection of one of my grandmother’s. If I had to—and hard boiled egg—because in my humble opinion, mayo based salads always taste better with a touch of a hard boiled egg, hers had the same basics but I added more pickles—because I could eat pickles on dirt.
Cooking the macaroni correctly is essential to a good mac salad. Overcook it and you’ll end up with mushy bites that won’t stand up to the mixing with the vegetables. Cook it al dent as you would your favorite Italian pasta, and the macaroni will become stiff when it chills. Watching your cooking cooking and time to the package directions should ensure the perfect bite. And to be sure, taste test every minute or so when coming to the end of your cooking time.
The macaroni salad trick I learned from my mom is to rinse the pasta after cooking and drain it really well so there’s no residual water lurking in the pasta crannies and nook. Rinsing the pasta under cold water stops the cooking time and removes some of the starches created from cooking. Toss it a bit with your hands or a spoon so it stays loose and doesn’t clump together, as the pasta cools.
How to Make this Simple Macaroni Salad Dressing
The dressing for this salad is a mayonnaise base that’s been thinned out with pickle juice reserved from the sweet pickles added to the salad. I always use sweet pickles, so if you use another style, taste test it to your liking. You could substitute vinegar or lemon juice but taste as you go to get the right balance if you’re not a fan of pickles. But for me, it’s sweet pickle juice all the way.
This salad tastes best when it’s had some time in the refrigerator for the flavors to meld and the mayo sauce to permeate the noodles. Allow for at least an hour before serving, or make it the night before for the best, flavorful taste. Before serving to decide if more salt and pepper seasoning needs to be added, and always remember to taste again.
And really it’s as simple as that, and way better than mac salad served from a box.
Recipes to Serve with Classic Macaroni Salad
Thinkpicnics and barbecues, and of course, fried chicken! Here are a few mains to serve along with this classic side. If you make it, please let me know,
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